食品科学 ›› 1998, Vol. 19 ›› Issue (5): 54-56.
• 食品科学 • 上一篇 下一篇
樊建, 陈宗道, 黄前美
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FAN Jian, CHEN Zong-Dao, HUANG Qian-Mei
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摘要： 在3种pH溶液中比较海参、鱿鱼、牛蹄筋、牛肚4种烹饪用动物干块料和粉料的膨胀度大小。结果表明：粉料样品膨胀度大于块料样品，认为动物干料的涨发是靠其“表层半透膜渗透吸水”一说论据不足。
关键词: 动物干料, 涨发机理, 膨胀度
Abstract: Swellability of lump and powder sea cucumber squid bovine tendon and abdomasum in three solu－tions with different pH were compared．The results indicated the swellability of powder samples was larger than that of lump samples， which refutea the theory of semi－ permeable surface membrane water absorption．
Key words: Dry animal meterial Swelling mechanism Swellability
樊建, 陈宗道, 黄前美. 4种烹饪用动物干料涨发机理初探──兼与梁旭升先生商榷[J]. 食品科学, 1998, 19(5): 54-56.
FAN Jian, CHEN Zong-Dao, HUANG Qian-Mei. [J]. FOOD SCIENCE, 1998, 19(5): 54-56.
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